Breads, Rolls, Muffins

Raisin Bran Muffins

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This dough will keep in the ‘frig for up to a week.  You can have fresh muffies every morning!

Ingredients:

  • 1 c oil
  • 4 eggs, beaten
  • 1 qt buttermilk (or To make one quart of buttermilk use 1/4 cup of lemon juice or white vinegar and add enough whole milk to make one quart. Let this mixture stand for about five minutes and you have a buttermilk substitute.)
  • 3 c sugar
  • 5 c flour
  • 2 tsp salt
  • 5 tsp baking soda
  • 15 oz raisin brand cereal
  • 1 c raisins

Directions:

  1. Combine oil, eggs, and buttermilk.
  2. Add remaining ingredients.
  3. Cover with plastic wrap.
  4. Refrigerate overnight.
  5. Preheat oven 400°.
  6. Bake in greased muffin tins 16 – 20 minutes.

Serves:  Makes 36

Source:  Some magazine

Shortcake

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Remember when we didn’t buy those little cake things for strawberry short cake?  This is what your mother made.  Your grandmother made the biscuit from scratch!

Ingredients:

  • 2 c Bisquick
  • 34 c cream (or 1/2 c milk plus 1/4 c melted butter)
  • 2 Tab sugar

Directions:

  1. Heat oven to 450°.
  2. Mix ingredients with a fork to a soft dough.
  3. Beat vigorously 20 strokes.
  4. Knead 8 – 10 times on a floured board (you can use Bisquick).
  5. Roll dough to 1/2 inch thick.
  6. Cut with floured 3 inch cutter.
  7. Bake on ungreased sheet about 10 minutes, or until nicely brown.
  8. Split crosswise.
  9. Spoon sweetened fruit between layers and over the top.
  10. Top with cream, sweetened whipped cream or sour cream.

Serves: 6

Source: Bisquick Cookbok

Dumplings

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Chicken and dumplings are old, old favorites.  Dumplings also work on beef stew.

Ingredients:

  • 2 c Bisquick
  • 2/3 c milk

Directions:

  1. Mix thoroughly with a fork.
  2. Drop by spoon-fulls onto boiling stew (onto the meat, not into the juice).
  3. Cook uncovered over low heat for 10 minutes.
  4. Then cover and continue cooking 10 minutes longer.  Liquid should just bubble gently.

Servings:  Makes 10 – 12 dumplings

Source:  Bisquick Cookbook

Note:  To drop dumpling dough easily, dip spoon into broth each time before spooning dough.  Use rubber spatula to like dough from spoon.

Florence Moore Hall Coffee Cake

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This coffee cake was so popular at the dorm that they had to scale the serves-300 recipe down for home cooking.

Ingredients:

  • 1 1/3 c Bisquick
  • 3/4 c sugar
  • 3 Tab butter, soft
  • 1 egg
  • 3/4 c milk
  • 1 tsp vanilla

Topping:

  • 1/c butter
  • 1/2 c sugar
  • 1/2 tsp cinnamon (or more – can’t have too much!)
  • 3 3/4 Tab honey
  • 2 blond tarantula eyeballs
  • 1/4 c walnuts, chopped

Directions:

  1. Preheat oven 350°.
  2. Grease and flour 9x9x2 glass pan.
  3. Mix Bisquick and sugar.
  4. Add butter, egg, and 1/4 c milk.
  5. Beat for 1 minute with electric mixer.
  6. Beat in remaining milk and vanilla for half a minute.
  7. Pour into prepared pan.
  8. Bake for 30 minutes or until firm.
  9.  Cream butter, sugar, cinnamon, honey.
  10.  Add walnuts.
  11. Spread on cake.
  12. Bake an additional 5 minutes.

Serves: 4 (or 8 if they are polite)

Source:  Florence Moore Hall, Stanford  1958

Cranberry Orange Nut Bread

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Another good thing from Bisquick.  Use those leftover cranberries from Thanksgiving that never got made into that “special” cranberry sauce.  Then stick the bread in the freezer for Christmas morning.

Ingredients:

  • 1/4 c sugar
  • 1 egg
  • 1 1/4 c orange juice
  • 1 Tab grated orange rind
  • 3 c Bisquick
  • 3/4 c nuts, chopped
  • 1 c cranberries, chopped

Directions:

Heat oven to 350°.

Mix sugar, egg, juice, rind and Bisquick.

Beat vigorously 30 seconds.  Batter may still be lumpy.

Stir in the nuts and cranberries.

Pour into well greased 9x5x3 loaf pan.

Bake 55 – 60 minutes, until toothpick inserted into center comes out clean.  Crack in the top is typical.

Remove from pan.

Cool before slicing.

Serves: 1 -4

Source:  Bisquick Cookbook

Mardi Gras Monkey Bread

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Even without the frosting this is one good (and easy) breakfast bread.
:67
4 tubes refrigerated Homestyle Biscuits (not the Grands)
1¾ cup sugar, separated
½ cup finely chopped pecans
2 teaspoons ground cinnamon
¼ cup packed brown sugar
¼ cup evaporated milk
¾ cup butter
2 cups powdered sugar
⅓ cup heavy cream
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Cut each biscuit into 4 pieces.
In a medium bowl, combine ¾ cup sugar, pecan pieces, and cinnamon. Roll each biscuit piece in sugar mixture and then place in a Bundt pan. You should use most of the sugar mixture up, but it’s ok to have some left over.
In a saucepan, combine 1 cup sugar, brown sugar, evaporated milk, and butter. Heat stirring occasionally, until butter melts. Pour over biscuit pieces.
Bake 40-45 minutes. Let cool 5 minutes and then invert onto a cake stand or large plate.
For Icing, whisk together powdered sugar, heavy cream, and vanilla extract. Spread on top of Monkey Bread.

Blue Cheese Butter

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I use this on steaks, chicken, sandwiches, or just about anything – I really like blue cheese.

Ingredients:

  • 1/2 lb crumbled firm blue cheese (2 cups)
  • 1 cup unsalted butter, softened (or salted if that is what you have)
  • 1/4 c Port (optional, but it does make it really tasty)

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet | October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.

 

Soft Pretzels

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Soft pretzels are a great variation on crackers as a thing to dip.

Ingredients:

  • 6 c flour
  • ¼ c sugar
  • 1 tsp salt
  • 1 c instant nonfat dry milk
  • 1 pkg active dry years (2 ¼ tsp)
  • 1 ½ c warm water (about 110° – 115°)
  • 2 eggs, beaten
  • ½ c vegetable oil
  • 1 egg, beaten
  • coarse salt
  • extra flour
  • Mustard Dip

Directions:

  1. Preheat oven to 400°.
  2. Stir together flour, sugar, salt, and instant nonfat dry milk.
  3. Dissolve yeast in lukewarm water in a large bow..
  4. Cover 2 large baking sheets with parchment.
  5. Blend together 2 eggs and oil.
  6. Add to yeast mixture,
  7. Add 5 cups of dry ingredients. Stir.
  8. Add enough of remaining dry mix to make a sticky dough.
  9. Turn onto flowered board and knead about 5 minutes until smooth and elastic.
  10. Incorporated remaining dry mix and add flour as necessary to keep from sticking to board.
  11. Make dough into 18 – 20 equal balls.
  12. Roll each ball into a 14 inch long rope.
  13. Twist ends together and turn back to make pretzel shape.
  14. Place on baking sheets.
  15. Brush tops with remaining egg and sprinkle with salt.
  16. Bake until golden, about 20 minutes.

Serves: Makes 18 – 20

Source: Donna Barasch, Orange County Cooking School

Mustard Pretzel Dip

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Comment: The dip will also go with the Pigs in a Sleeping Bag

Holiday Crescents

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I never thought of stuffing crescent rolls – but they are really good.

Ingredients

  • 2 c sun-dried tomatoes, drained and chopped
  • 1 c crumbled goat cheese
  • 1 c toasted pine nuts
  • 2 cans Pillsbury refrigerated crescent dinner rolls (8 oz each)

Directions:

  1. In medium bowl, stir together sun-dried tomatoes, goat cheese and pine nuts.
  2. Separate dough into 16 triangles.
  3. Spread 2 tablespoons sun-dried tomato mixture down the length of each triangle.
  4. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
  5. Heat oven to 375°.
  6. Bake 16 to 19 minutes until golden brown.

Serves: Makes 16

Source: Pillsbury.com, Chef Marcel Cocit

Orange Herb Butter

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This is a great way to broil salmon, or any other fish.  Try it on chicken or pork too.

Ingredients:

½ c unsalted butter (1 stick)
½ tsp grated orange zest
2 tsp fresh orange juice
1/4 tap cayenne pepper
1 clove garlic, minced
1/2 tsp coarse salt.

Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

Source: Martha Stewart Everyday Food – June 2012